Mexican Stuffed Shells are the perfect combination of pasta and Mexican seasonings. Gooey cheese, salsa, and seasoned ground beef is the main dish everyone will LOVE! It’s perfect for a weeknight meal or for Cinco de Mayo!

I first made Mexican Stuffed Shells about 16 or 17 years ago when I was working with developmentally disabled adults. As part of our program, we would cook a meal together once a week to tell them kitchen skills.

I had never heard of such a dish before, but that’s where my love of the marriage of Mexican and Italian began.

Fast forward a few years…we love Mexican food in our family! 

And of course, we love pasta. Why not combine the two?

This Stuffed Shells meal is ready in under an hour and perfect for any day of the week dinner, family gathering, potluck, or a meal train.

If you want more delicious main dish recipes, try my Crock Pot Hamburger Helper, Chicken Bacon Ranch Flatbread, or Chicken Alfredo Pasta Bake.

Ingredients Needed For Mexican Stuffed Shells Recipe

Here’s what you’ll need to make this recipe!

• Ground Meat – beef, chicken, turkey or sausage
• Taco Seasoning Packet – use the packets or make your own
• Cream Cheese – regular or fat free
• Jumbo Pasta Shells
• Salsa – use your favorite brand or homemade
• Taco Sauce – mild, medium or hot
• Colby Jack Cheese – shredded
• Green Onion – chopped
• Sour Cream – regular or fat free

How To Make Mexican Stuffed Shells

Ready to make a delicious blend of Mexican and Italian cuisine? Let’s get started!

Step 1

Begin by preparing a 13 x 9-inch baking dish with non-stick spray and pre-heating the oven to 350 degrees.

Step 2

Brown the ground meat, drain, and add the taco seasoning packet as directed. Stir in the cream cheese and allow the mixture to cool.

Step 3

Next, cook the pasta Shells. Drain the shells and lay them out on a cookie sheet so they are not touching. This will prevent them from sticking together.

Step 4

In the bottom of the prepared baking dish, pour in the salsa and spread out evenly in the bottom.

Step 5

Use a spoon to add the meat mixture to the inside of the shells and place it in the baking dish. Then pour the taco sauce over the shells.

Step 6

Cover with aluminum foil and bake for 30 minutes.

Step 7

Remove from oven, uncover and sprinkle with shredded cheese. Place back in the oven and bake for an additional 10 – 15 minutes.

Step 8

Garnish with chopped green onions and sour cream.

Step 9

Serve and ENJOY!!!

Mexican Stuffed Shells Recipe Notes And Tips

• Place the pasta shells in the boiling water at the same time you start to cook the ground meat. This way everything will be done at the same time.

• Make a double batch and freeze one pan so you have a delicious meal for later that is ready to go anytime. Use an aluminum pan to freeze the second batch for easy serving and clean-up.

• Use a pressure cooker or InstantPot to cook the pasta shells. It is a quicker option and will help eliminate the breaking of the shells.

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Variations Of Mexican Stuffed Shells To Try

• Mozzarella, Cheddar, Mexi-blend or Provolone are a few other great choices to use in place of Colby Jack.

• Sprinkle with oregano or parsley for a little added color and flavor.

• Add some fresh chopped red tomatoes, lettuce, olives, avocado or crushed tortilla chips on top after the second bake.

• Make this dish as spicy as you like by using mild, medium or hot salsa and taco seasoning.

FAQs

Here are some common questions about our Mexican Stuffed Shells recipe. If you don’t see your question below, please leave it in the comments so I can answer it!

Can these Mexican Stuffed Shells be frozen?

Definitely!!! If you are freezing a whole batch, I would suggest that you prepare them for the freezer before the first bake. You can keep these in the freezer for up to 3 months.

Once you are ready to prepare, remove from the freezer and allow to thaw overnight in the refrigerator.

How long will the Mexican Stuffed Shells keep in the refrigerator?

Leftovers will keep for 3 – 5 days in an air-tight container.

Could I make these stuffed shells ahead of time?

You can definitely make the meat filling a day ahead of time. I would wait to boil the shells just before you are going to fill and bake them.

What is the best way to re-heat these Mexican Stuffed Shells?

The microwave always seems to be the quickest and easiest option for me. If your preference is to reheat in the oven, place the stuffed shells in an oven-safe dish and cover them with aluminum foil.

Bake at 350 degrees until the shells are heated through, approximately 20 – 25 minutes.

How do I keep the jumbo pasta shells from tearing?

Cook the pasta shells until they are moderately al dente which means softened but still pretty firm, about 7 – 8 minutes.

NOTE: If you cook the shells past the al dente stage, they will tear when you try to stuff them. They will also get mushy in the oven as they continue to bake.

More Delicious Main Dish Meals To Try

• Crack Broccoli Casserole
• Instant Pot Cheeseburger Soup
• Air Fryer Indian Tacos (with Homemade Fry Bread)
• The BEST Chili Mac Recipe
• Copycat Panera Broccoli Cheddar Soup

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